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I just got Texas Eats, by Robb Walsh. It has a lot of anecdotal and historical info, the kind've cookbook you can sit down and read for pleasure. The recipes have all been collected and judged, kind've "the best of the best" and is not strictly barbeque, but has a lot of tex-mex, chicken-fried steak, and pecan pie. I'm really enjoying it.

If you like Southwestern type foods, then I'd recommend The Homesick Texan Cookbook by Lisa Fain. Lisa moved to NYC for her career and soon (as any Texan will tell you) started having withdrawals (D.T.s) from not having Texas food. She even found it difficult to find certain ingredients.

I have not tried all of her recipes, but the ones I have tried are outstanding.

We use cooks illustrated for almost all recipes. Charcuterie and MC are loaded with techniques that will change your world. CI has the best recipes and a full description of WHY they work which is really cool to know.

i just order BBQ 25 by adam perry lang, i wanted his other book "serious bbq" but i don't know about the $225 price tag for a book. after all i've been eyeing a mini at my bge dealer for $285. I think my next big book purchase will be the modernist cuisine at home because of this thread.

Rick Bayless just came out with a new cookbook called Frontera - Margaritas, Guacamole, and Snacks, this one has a story to go along with the recipes and is the first in a four part series. He has won multiple James Beard Awards as well as won the first Top Chef Masters and has been on PBS since the late 80s on various cooking shows. I have most of his cookbooks and all are great reads and fantastic recipes. If you like mexican food his books are for you. Here is a link to all of his Cookbooks. If your in Chicago checkout one of his three restaurants.

Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.

I have the book. It's probably ten years old now and it was a lot of money when I bought it. It has recipes but it shows every technique that there is and works as a reference for nearly anything you want to do. I don't know what the current price is or the cost of the download but I would highly reccommend it to anyone who loves to cook.

Mais, Jacques. There are enchiladas, and then there are ENCHILADAS. You don't take a corn tortilla and roll up broccoli, couscous, and dijon mustard and call it an enchilada. There are certain ingredients necessary, and many of them only grow in God's country.

No man, this is more a guide to methods, herb and spice matching, sauces, understanding protiens and other products. There are sections that relate only to the restaurant/foodservice industry. It's basically a textbook for culinary school. I just like knowing how to do all that stuff.

No man, this is more a guide to methods, herb and spice matching, sauces, understanding protiens and other products. There are sections that relate only to the restaurant/foodservice industry. It's basically a textbook for culinary school. I just like knowing how to do all that stuff.

Do you think María Sanchez Rodriguez knows squat about proteins? No. She just makes the best g*ddamned enchiladas ever from learning from her mother, and her mother's mother, etc.